Rock tea “yancha”, baked dark oolong.
A blend of tea from inner Wu Yi (Zhen Yan) and tea from outer Wu Yi (Ban Yan) from traditional cultivars, roasted three times over charcoal in traditional style. Produced by one of the oldest companies in the Wu Yi area under the guidance of experienced tea masters and traditionally packed in rice paper. This tea’s cultivar, Da Hong Pao, means ‘big red robe’ and is told to have been named for a robe gifted to a scholar who cured the emperor’s illness with this tea. The cultivar lends a unique orchid fragrance to the tea.
flavour profile: warming, roasted, floral, soothing, mineral
location Wu Yi, Fujian, China
cultivar: Da Hong Pao
harvest: Spring 2016
time 15s – 30s – 45s +